À la carte

Starters

Whitefish roe, butter-fried toast, sour cream, red onion and lemon (Can be modified for vegetarians)

21,-

White asparagus soup, salted salmon, green asparagus, peas, dill crème and sourdough croutons (Can be modified for vegetarians)

15,-

Boiled white asparagus, browned butter sauce, trout roe, kohlrabi, elderflower and roasted hazelnuts (Can be modified for vegetarians)

18,-

Vitello tonnato – veal, tuna, wild garlic, pickled spring vegetables, crispy capers and parmesan

18,-

Butter-fried lamb sweetbread, creamy morels, roasted brioche, Roscoff onion and herbs

21,-

Skin fried pikeperch (AX), buttered shellfish bouillon, cockles, artichoke, tomato, leek and jalapeño

48,-

Poached skrei cod (NO), Sandefjord sauce, trout roe, nettle, green asparagus, peas and potato purée

58,-

Herb fried roast beef of lamb (NZ), wild garlic butter, pointed cabbage, asparagus, tomato, lamb jus and creamy potato au gratin

43,-

Grilled marbled entrecôte (AX), roasted garlic butter, red wine jus, spring onion, salad and fried potatoes with chili and parmesan

58,-

Baked season’s early beets, puy lentils, wild garlic butter, king oyster mushrooms, Gammel Knas cheese and hazelnuts

38,-

Baked rhubarb with elderflower-yoghurt ice cream, pistachio crisp and milk chocolate ganache

15,-

Nautical’s vanilla ice cream, warm caramel sauce and frozen sea buckthorn berries

15,-

Lemon sorbet, roasted almonds, white chocolate, donut and fresh strawberries

15,-

Crème brûlée with fresh berries

14,-

1 scoop sorbet

7,-

Nautical’s chocolate truffle

4,50